Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Ingredients

• 0.5 stick butter 
• 16 ounce coconut milk canned
• 1.5 pounds meat from a rotisserie chicken chopped
• 8 ounces chicken stock see 
• 2 tablespoons jamaican curry 
• 1 teaspoon freshly ginger minced
• 4 tablespoons olive oil 
• 2 large russet potatoes chopped
• 1 small scotch bonnet pepper minced (do not touch face or eyes after handling; immediately wash hands)
• 1  onion yellow chopped

Equipment

• pot

Directions

1. Heat the oil in a medium-size saucepot at a medium heat.
2. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes.
3. Add butter and curry powder and let sit until curry powder turns a dark gold.
4. Add the chicken and continue to cook for 8 to 10 minutes.
5. Add the potatoes and cook for another couple of minutes before adding the coconut milk.
6. Let simmer for 30 to 45 minutes.
7. Serve.